Ingredients
Vegetable - 3/4 lb (sliced in an angle/ cut in circles - You can use ladiesfinger, ivygourd, bittergourd, beans, broccoli, cauliflower, potato etc for this type of fry)
Onion - 1/4 (sliced) (For better taste use half a cup of onion pakoda or fried onions)
Garlic - 2 cloves
Cashewnuts - 2 tblsp
Cumin seeds - 1 tsp
Amchoor powder - 1 tsp (If you do not have amchoor powder, you can use little tamarind juice/ vineger too.)
Chilly Powder - 1 tsp (or as needed)
Turmeric Powder - 1/4 tsp
Garam Masala - a pinch
Gram flour/ Rice flour - 4 tblsp
Salt - to taste
Oil - 3 tblsp
Mustard seeds - 1/4 tsp
Curry Leaves - 1 strand
Ivygourd (Tindoora, Kovakai) FryBhindi FryIvygourd (Tindoora, Kovakai) Fry
Method
1. Mix the cut vegetable with onion slices, cashew pieces, amchoor powder, chilly powder, turmeric powder, cumin seeds, gram flour, garam masala, curry leaves and salt.
2. Add few drops of water to mix if the mixture is too dry.
3. Heat a non stick pan and splutter some mustard seeds.
4. Turn the flame to high and when the oil is smoking hot, add the above mixture to it.
5. Stir fry over high flame for 10 minutes or till the okra is nicely cooked and becomes crunchy.
6. Serve this with rice and dal or with chappatti.
